CucinaPro 220-05P User manual

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#220-05P
Pizzelle
Baker

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including:
• Read all instructions
• Do not touch hot surfaces, instead use the handles.
• To protect against electrical shock, do not immerse power cord, plug or
appliance in water or any other liquid.
• If the power cord is damaged, the manufacturer (or a similarly qualified
person) must replace it in order to avoid a hazard.
• Do not use outdoors.
• Close supervision is necessary when any appliance is being used by or
near children.
• Avoid contact with moving parts.
• The use of attachments not recommended or sold by the manufacturer
may cause fire, electric shock or injury.
• Unplug from outlet when not in use and before cleaning. Allow appliance
to cool completely before putting on or taking off parts.
• Do not operate appliance with a damaged power cord or plug or after
the appliance malfunctions or is dropped or damaged in any manner.
Return appliance to manufacturer of its service agent for examination,
repair or adjustment.
• Do not let the power cord hang over the edge of a table or counter or
touch any hot surface.
• Do not use the appliance for other than intended use.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• To disconnect, remove the plug from the wall outlet.

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• Do not clean the appliance with metal scouring pads. Pieces can break
off from the pad and touch electrical parts, creating a risk of electrical
shock.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electric shock, the plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it does not fit, contact a
qualified electrician. Do not modify the plug in any way.
THIS DEVICE IS FOR HOUSEHOLD
USE ONLY
SAVE THESE INSTRUCTIONS
For best result, follow instructions. Note that when your Pizzelle Baker is new,
you may notice slight smoking or odor. This is normal with many heating
appliances and will not recur. This does not affect the safety of your appliance.
Also, it is recommended that you discard the first two pizzelles from your baker.
• Plug into a wall outlet. The indicator light will begin to glow, indicating that
the baker has begun preheating. It will take approximately 5 to 8 minutes to
reach baking temperature. When the proper baking temperature has been
reached, the indicator light will turn off. At this point, you will see the light
going on and off. This only means that the baker is maintaining the proper
baking temperature, and NOT when to start or stop baking.
• Before baking the first pizzelle of the day, use a pastry brush to carefully
coat the entire surface of both halves of the Pizzelle Baker with vegetable oil
or melted shortening. Spray shortening works very well for this purpose as
well. Repeat this only at the start of each day that you bake pizzelles.
• Place about 1 heaping tablespoon of batter on each grid pattern. You may
want to use 2 spoons to place the batter on the grid, using the second spoon
to push the batter off of the first spoon. With some experimentation, you will
learn that by placing the batter slightly behind the center of the pattern your
pizzelles will come out closer to a round shape because as you close the
baker, the batter squeezes forward slightly.

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• Close the baker and clamp the handles together with the handle clamp.
Baking will take approximately 50 seconds depending on your preference
for browning, or the consistency of the batter.
• Remove the pizzelles from the grid with a spatula. If a flat pizzelle is desired,
place it on a cake rack to cool. If you wish to shape your pizzelle, do so by
removing one pizzelle from the grid and shaping it immediately while it is
still warm. For a cone shape, use a wooden cone roller. The other pizzelle will
remain warm and pliable until you are ready to remove it for shaping.
• If you need to take a short break, close the baker to maintain the heat. When
you return to baking, you will notice that the first two pizzelles will bake
much faster because extra heat has been allowed to buildup.
• When you are through baking, simply unplug the power cord from the wall
outlet to turn the baker off and leave the baker open to allow it to cool. After
it has cooled, brush any crumbs from the grooves and wipe off the grids
with a dry paper towel to absorb any excess margarine or shortening.
CLEANING AND CARE
A few easy steps to keeping your Pizzelle Baker looking and working like new:
• Always allow the baker to cool before cleaning and always unplug it from the
wall outlet. There is no need to disassemble the baker for cleaning. Never
immerse the baker in water.
• To clean the cooking grids, just wipe thoroughly with a paper towel,
absorbing any oil or butter that might be down in the grooves of the cookie
pattern. Do not use anything abrasive that can scratch or damage the grid
surface.
• Wipe the outside of the baker with a damp cloth only. Do not clean the
outside with any abrasive scouring pad or steel wool, as this will damage
the finish. Do not immerse in water or any other liquid. Do not place in the
dishwasher.

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RECIPES
PIZZELLES
3 Large eggs
¾ Cup sugar
2 Teaspoon vanilla extract
1 Stick (½ Cup) butter/margarine, melted and cooled
½ Teaspoon anise seed (optional)
1¾ Cups all-purpose flour
2 Teaspoons baking powder
Melt butter and set aside. Beat eggs and sugar until light yellow, 2-3 minutes.
Add melted butter and vanilla. Beat until blended. Sift together 1 cup of the flour
and the baking powder, then combine with wet ingredients. Fold together until
just blended, add remaining flour and fold again until just incorporated.
Heat pizzelle iron, place about 1 heaping tablespoon of batter on the center of the
pattern. Bake until golden brown, about 40-50 seconds. Remove and cool on a
rack. Repeat with remaining batter.
CITRUS PIZZELLES
Omit the vanilla and anise flavorings. Add 1 teaspoon finely grated lemon/
orange/lime zest or flavorings or oils.
CHOCOLATE PIZZELLES
Using the first recipe in this book, omit the vanilla and anise flavors; add 3
tablespoons cocoa and 3 tablespoons sugar. Bake the same way in your iron.

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SOUTHERN ITALIAN PIZZELLES
These tend to be thicker and heavier than a regular pizzelle.
6 Large eggs
2 Cups sugar
2 Sticks (1 Cup) butter/margarine melted and cooled
2 Teaspoons vanilla extract
7 Cups all-purpose flour
1 Teaspoon anise seed (optional)
4 Tablespoons baking powder
Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift
flour and baking powder and add to egg mixture. Batter will have a dough like
consistency. Bake the same way in your iron.
ALMOND PIZZELLES
Using the first recipe in this book, omit the vanilla and anise flavors; add 1
tablespoon almond extract or 2 tablespoons Amaretto. Add one cup of finely
chopped/ground almonds to the batter. Bake as usual in your iron.

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PIZZELLE TIPS
When you shape warm pizzelles, it is always easier to use an oven mitt. They are
warmer than you think.
You can shape your warm pizzelles over a custard dish to make small bowls.
Once they have cooled, you can melt some chocolate bits, coat the inside of
them then serve ice cream, custard, or fruit.
You can form them into cones, once they are cooled put either a miniature
marshmallow or snip a quarter of a large marshmallow in the bottom of the cone.
Now you can use it for a small ice cream cone or fill it with custard and fruit.
You can use them to make ice cream sandwiches, or smooth a thin layer of jelly
on one and cap it with another. Then when you pour a mug of coffee, place one
of these on top of the mug and it will warm it nicely to nibble on while you enjoy
your coffee.
You can roll them over a wooden spoon making “taco shell” shapes. Then have
dishes out with whip cream, custard, fruits and other toppings so that people
can make their own decadent little treats at showers.
My own favorite shower dish is to make chocolate pizzelle cones and let them
cool. Melt some chocolate bits and dip the large open end so that it has a
chocolate “lip”. You can also use the marshmallow bit in the bottom of the cone
to prevent things squirting out of the bottom and put a bit of chocolate over that.
Take berries (favorites seem to be raspberries and strawberries) and clean them.
Cool Whip will stand up better if there will be some time between the making and
eating, pipe this into the cones and then finish it off by sticking one berry right in
the end of the cone. Refrigerate until serving.

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FULL ONE YEAR WARRANTY
CucinaPro™ warrants to the original purchaser that this product will be free
from defects in material and workmanship under normal home use for one
year from the date of purchase with valid proof of purchase. During this period,
CucinaPro™ will either repair or replace, at its discretion, any defective product
at no charge to the owner. Replacement products or repaired parts will be
guaranteed for only the unexpired portion of the original warranty or six months,
whichever is greater. This limited warranty does not apply to any defects
resulting from accident, misuse, improper maintenance, or normal wear and
tear. The manufacturing company is not liable for any incidental or consequential
damages incurred by such circumstances. If for any reason you’re not
completely satisfied with your purchase, you may return your selection with
original proof of purchase for an immediate exchange or refund (less shipping
and processing) within 30 days of receipt with valid proof of purchase. This
warranty only applies to CucinaPro™ products operated in the United States. For
CucinaPro™ products operated outside the United States, the original purchaser
will be responsible for shipping costs. If you believe your product is defective,
please contact CucinaPro™ Customer Service.
www.cucinapro.com
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